BBQ Tempeh Ribs are smoky, sweet, savory, and so easy to make. Smother these vegan ribs in my homemade barbecue sauce then bake or grill for one amazing backyard bbq!
These vegan tempeh ribs are amazing and if you’ve never tried tempeh I would suggest you do so now. Because if you love bbq like I love bbq then you are going to be absolutely obsessed with this recipe.
Let’s just go ahead and clear the air. If you plan on making this recipe with the hope of it tasting like real ribs you’re going to be sorely disappointed. And, there’s a reason for that – this ain’t meat!
But, if you’ve been scouring the internet for some whole foods, plant-based healthy recipes that are sure to satisfy your taste buds then you’re in the right place.
You’ll get everything you long for from regular ribs like the sticky, sweet, smoky, savory, and meatiness you love. What you won’t get is all the other crap like cholesterol and heart disease. I’d say that’s a win-win. Right?
I’d also recommend you whip up some creamed corn, crispy baked buffalo tofu wings, and perhaps a little easy vegan cashew queso just for good measure. Let your people see vegan food doesn’t suck.
One last thing, be sure and have plenty of napkins on hand because things ’bout to get all messy up in here. Ready? Let’s make some Vegan BBQ Tempeh Ribs!
Table of Contents
Ingredients You’ll Need
- Tempeh: Depending on the number of people you’ll be cooking for I would suggest using at least two 8-ounce packages of tempeh. You should be able to find this at any local grocery store.
- Spice Rub: I make this using a blend of smoked paprika, chili powder, garlic powder, onion powder, and black pepper.
- Liquid Smoke: This can be optional but I love the depth of flavor and smokiness it adds.
- Soy Sauce and Maple Syrup: There’s no need for brown sugar when you have maple syrup. Combined with the soy sauce and the spice rub, it adds that sticky, sweet, and savory characteristic to these amazing vegan ribs.
- Barbecue Sauce: Yes, I’m a little biased but my favorite bbq sauce is my own original recipe for Easy Homemade BBQ Sauce.
How To Make Vegan BBQ Tempeh Ribs
This easy bbq tempeh recipe is my favorite vegan version of ribs. Easy, meaty, smoky, and sticky sweet. I have no doubt you’ll love them as much as I do.
- Preheat your oven to 400˚F and line a baking sheet or baking tray with parchment paper.
- To a small bowl add smoked paprika, chili powder, onion powder, garlic powder, and black pepper. Use a small fork or whisk to combine all the spices. Then add the water, maple syrup, soy sauce, and liquid smoke. Mix until well combined and a marinade is formed. Set aside.
- Take each block of tempeh and slice into desired rib size. I like thick strips and was able to get about 11-12 ribs per block of tempeh.
- Place tempeh in a large skillet or small saucepan and pour the soy sauce mixture over the tempeh. Lightly toss with a rubber spatula or wooden spoon if needed until all of the tempeh is coated.
- Set the skillet on the stove over medium heat until the sauce starts to simmer or lightly boil. Stir frequently and continue cooking the tempeh until the mixture has thickened and dried up and all the tempeh pieces are coated (usually about 10-15 minutes). As the tempeh cooks, now would be a good time to make the barbecue sauce if you are using a homemade sauce.
- Remove the tempeh from the stove, transfer to a small baking dish, and smother with bbq sauce. Place the tempeh ribs on the lined baking sheet and bake for 20 minutes. Use any extra bbq sauce to baste the ribs halfway through the cooking process.
- Transfer to a serving dish and cover with any remaining leftover sauce.
All that’s left is to plate these bad boys, pile on your favorite sides, and ENJOY!
Recipe Notes And Tips
- One of my favorite ways of adding extra flavor is letting the tempeh ribs marinate in the bbq sauce for at least a couple of hours before baking them. SO GOOD!
- Prepare the bbq sauce ahead of time so you can eliminate an extra step.
- I like my ribs more on the “burnt” side so I let them cook for about 30 minutes.
- If you want those cool grill marks but don’t want to cook outside simply use a nonstick grill pan.
- Place in leftovers in an airtight container and store in the fridge for up to 5 days. Enjoy cold or reheat in the microwave.
- Only cooking for one? Don’t feel pressured to use an entire package of tempeh. Cut it in half, wrap it up, and save it for later.
- Use extra firm tofu if you’re no a fan of the texture of tempeh. Just be sure and press it for at least 20 minutes before cooking.
How To Serve Barbecue Tempeh Ribs
Serve these up at any picnic or summer backyard bbq just like regular ribs. Here are a few of my favorites ways to enjoy these delicious vegan ribs:
- Place some ribs on a whole grain bun with more bbq sauce, a little mustard, pickles, and onion. It makes an incredible sandwich.
- Serve it with my cheesy vegan grits and sauteéd kale for a hearty breakfast bowl.
- Top with my vegan caramelized pecans for one amazing appetizer.
- Stack a few ribs on top of some baked sweet potatoes or my creamy vegan mashed potatoes.
More Vegan BBQ Recipes
Here are a few of my favorite dishes that are always a hit at any backyard bbq.
- vegan coleslaw
- the best vegan baked beans
- easy roasted asparagus
- vegan potato salad
- easy vegan macaroni salad
- best vinegar coleslaw recipe
I hope you love these Vegan BBQ Tempeh Ribs! If you make them, let me know down below in the comments section and be sure and rate it so that others can see!
PrintVegan BBQ Tempeh Ribs
BBQ Tempeh Ribs are smoky, sweet, savory, and so easy to make. Smother these vegan ribs in my homemade barbecue sauce then bake or grill for one amazing backyard bbq!
- Prep Time: 20 mins.
- Cook Time: 20 mins.
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Category: Vegan Main Dishes
- Method: Bake, Grill
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 16 ounces of packaged tempeh (usually comes in 8-ounce packaging)
- 1 Tbsp smoked paprika
- 1 Tbsp chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. black pepper
- ½ cup of water
- ¼ cup low-sodium soy sauce
- ¼ cup maple syrup
- 1 tsp. liquid smoke
- 1 cup Easy Vegan BBQ Sauce or favorite sauce
Instructions
- Preheat your oven to 400˚F and line a baking sheet or baking tray with parchment paper.
- To a small bowl add smoked paprika, chili powder, onion powder, garlic powder, and black pepper. Use a small fork or whisk to combine all the spices. Then add the water, maple syrup, soy sauce, and liquid smoke. Mix until well combined and a marinade is formed. Set aside.
- Take each block of tempeh and slice into desired rib size. I like thick strips and was able to get about 11-12 ribs per block of tempeh.
- Place tempeh in a large skillet or small saucepan and pour the soy sauce mixture over the tempeh. Lightly toss with a rubber spatula or wooden spoon if needed until all of the tempeh is coated.
- Set the skillet on the stove over medium heat until the sauce starts to simmer or lightly boil. Stir frequently and continue cooking the tempeh until the mixture has thickened and dried up and all the tempeh pieces are coated (usually about 10-15 minutes). As the tempeh cooks, now would be a good time to make the barbecue sauce if you are using a homemade sauce.
- Remove the tempeh from the stove, transfer to a small baking dish, and smother with bbq sauce. Place the tempeh ribs on the lined baking sheet and bake for 20 minutes. Use any extra bbq sauce to baste the ribs halfway through the cooking process.
- Transfer to a serving dish and cover with any remaining leftover sauce.
Notes
One of my favorite ways of adding extra flavor is letting the tempeh ribs marinate in the bbq sauce for at least a couple of hours before baking them. SO GOOD!
Prepare the bbq sauce ahead of time so you can eliminate an extra step.
I like my ribs more on the “burnt” side so I let them cook for about 30 minutes.
If you want those cool grill marks but don’t want to cook outside simply use a nonstick grill pan.
Place in leftovers in an airtight container and store in the fridge for up to 5 days. Enjoy cold or reheat in the microwave.
Only cooking for one? Don’t feel pressured to use an entire package of tempeh. Cut it in half, wrap it up, and save it for later.
Use extra firm tofu if you’re no a fan of the texture of tempeh. Just be sure and press it for at least 20 minutes before cooking.
Nutrition
- Serving Size:
- Calories: 196
- Sugar: 20 g
- Sodium: 327.5 mg
- Fat: 3.4 g
- Carbohydrates: 31.5 g
- Fiber: 5.9 g
- Protein: 11.4 g
- Cholesterol: 0 mg
These were fantastic! Substantial and meaty.! I will definitely putting these into rotation!
Outstanding Shane! This may be our favorite main dish recipe!
First, let me say, amazing sauces! When you marinate for extra flavor (which we didn’t do when we tried the recipe) you said in the notes that you could marinate in the bbq sauce for a couple of hours for more flavor.. That’s AFTER cooking them on the stove in the soy sauce mixture, correct? I was wondering if marinating them in the soy sauce mixture might get some flavor into the dense tempeh pieces so maybe I understood your note incorrectly.
please tell me what temp should the oven be
It’s in the recipe card down at the bottom of the post.
These were excellent!! My first time making my own BBQ sauce and having tempeh, so tasty! 😋😋 I’m just wondering how many ‘ribs’ in one serving?
How do u make the BBQ sauce
https://shaneandsimple.com/easy-homemade-bbq-sauce/
I was under the impression that tempeh needed to be steamed to help the flavor absorb. Based on this recipe, I’m assuming that’s not the case?
Hi, Danie! The reason most people will steam or boil is to remove some of the bitterness. I tend to like the “bite.”
This was my first attempt at making a tempeh recipe. Really wasn’t sure what to expect. I halved the recipe, as I just had one package. Wow, this turned out really great! I made a salad and had these on the side. Hubbie liked them too! Will definitely make again.
I would like to ask a question-I am new to vegan cooking, and I recently tried Tempeh. It was very, very bitter, and had an. aftertaste that would not go away. Did I do something wrong? Is there a special way to cook Tempeh? Thank you!
Boiling it or steaming it for 5-10 mins. is a good way to get rid of that bitterness.
Love this recipe! Made in the oven last time, grilling tonight! Even my non vegan husband likes this recipe!!
BBQ Tempeh Ribs are smoky, sweet, savory, and so easy to make. Smother these vegan ribs in my homemade barbecue sauce then bake or grill for one amazing backyard bbq!
I’m not usually a tempeh lover but this recipe is fantastic! So flavorful and nice texture. We’ll be making it again!
Thank you, Charlotte!